Potato salad with horseradish cream

MIKE CHERRY, HEAD CHEF OF NO. 4
Last updated 08:42 29/11/2012
Potato salad
Meredith Dyer

This potato salad is bursting with flavour.

Relevant offers

Recipes

Rosemary panna cotta with berry compote Pan-fried salmon, buttermilk-dill dressing and spring vegetable salad Barbecue lamb loin, yoghurt, tabbouleh and chimichurri Broken lemon tart Lemon caramel meringue cake Ginger and sticky date cake Recipe: Bee-sting cake Chocolate, stout and caramel tart Eat like a Crusader Jess Simson's almond fruit crumble

A potato salad with bite.

Potato salad with dill, horseradish cream, lemon and capers

Ingredients (serves 4)

1kg jersey benne potatoes (or similar)

½ cup horseradish cream

2 tsp capers, rinsed and drained

zest and juice of one lemon

2 tsp extra virgin olive oil

small bunch of dill

salt and pepper

 

Method

Halve potatoes and place in salted boiling water until just cooked, about 15 minutes. While the potatoes are warm, combine all the ingredients except the horseradish cream.

Once cooled, serve in a bowl and finish with the horseradish cream and extra dill.

 

Ad Feedback

Comments

Special offers

Featured Promotions

Sponsored Content